Mexican Barbecued Lamb Steaks
Recipe courtesy of the American Lamb Board.
1 tablespoon olive oil
1/4 cup finely chopped onion
1/4 cup brown sugar, packed
1 (15-ounce) can tomato sauce
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1 (4-ounce) can diced green chiles
1/2 teaspoon chili powder
3 American Lamb sirloin steaks or 6 shoulder chops (approximately 2 pounds), cut 3/4 to 1-inch thick
- To make barbecue sauce, heat oil over medium-high heat in large skillet. Cook onion for 4 min. Add brown sugar; stir until
- melted. Add remaining ingredients; heat through and set aside.
- Grill lamb steaks 4-inches from medium-hot coals for 7 to 10 minutes per side or to desired degree of doneness: 145°F (162.7°C) for medium-rare, 160°F (71.1°C) for medium or 170°F (76.6°C) for well. Internal temperature will rise approximately 10°F degrees. Baste chops frequently with sauce during the last 7 minutes of cooking.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 304; Total Fat: 18g; Cholesterol: 81mg; Total Carbs: 12g; Fiber: 2g; Protein: 22g; Sodium: 402mg.
Recipe and photograph courtesy of the American Lamb Board.